While we're on beefiness here, let's talk about our American love of grilling.
Yes, getting your sear on adds flavor and complexity to the flavor of meat. But it raises the carcinogens (HCAs, or heterocyclic amines) on the meat a whole lot.
What to do? Boil everything?
No, not EVERYTHING.
Going to grill meat? Okay, Marinade it first. That can reduce the amount of HCA's by up to 88%. AND adds flavor. Win-win, if you ask me.